Rosemary Chicken Wings

• 2 lbs. chicken wingettes
• 2 tbsp. minced garlic
• 1 tbsp. chopped rosemary
• 1 Tsp. Kosher Salt
• 1 (14.5 oz.) candiced tomatoes
• 3/4 cup California Ripe Olives, wedged
• 1 1/2 tbsp.red wine vinegar
• 1 1/2 tbsp.brown sugar
• 1/4 tsp.ground black pepper

Preparation

1 Toss chicken with 1 tablespoon of garlic, 2 teaspoons of rosemary and 1/2 teaspoon of salt in a large mixing bowl.
2 Spread onto a baking sheet in an even layer and roast in a 425°F oven for 50-60 minutes until very crisp.
3 While chicken is cooking, heat tomatoes, California Ripe Olives, vinegar, brown sugar, pepper and remaining salt, garlic and rosemary in a medium sized saucepan.
4 Bring to a boil, then turn heat down to simmer.
5 Cook covered, stirring occasionally for 30 minutes. Remove from heat and serve with cooked chicken wings

Source: California Olive